Tandoori Chicken Recipe | Restaurant-Style Smoky Flavor

If you’ve ever wondered how to make authentic restaurant-style tandoori chicken at home. Tandoori chicken is a non-vegetarian Indian dish, known for its smoky, charred flavor and rich spice marinade. This healthy chicken recipe is low in carbs and high in protein, making it a great option for those following a high-protein diet. Traditionally made in a tandoor (clay oven), this easy and delicious tandoori chicken recipe brings all the smoky, juicy flavors of your favorite restaurant right into your kitchen, without needing a tandoor. Follow this simple step-by-step guide to create mouth-watering tandoori chicken using an oven.

Ingredients List

• 500 grams (about 1 lb) chicken pieces (bone-in or boneless)
• 1 teaspoon red chili powder
• 1 tablespoon grated garlic (about 4–5 cloves)
• 1 tablespoon grated ginger
• 2 tablespoons fresh lemon juice
• ½ cup hung curd (very thick yogurt)
  (Tip: Make hung curd by straining regular yogurt in a cloth for 2–3 hours.)
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala powder
• 1 teaspoon amchur powder (dried mango powder)
  (or a little extra lemon juice if unavailable)
• ½ teaspoon kasuri methi (dried fenugreek leaves), crushed
• Optional: A pinch of edible red or orange food color (for traditional restaurant look)
• 1 tablespoon ghee or vegetable oil (for drizzling)
• 1 small onion, thinly sliced into rings
• 2 tablespoons chopped fresh cilantro
• ½ lemon (for squeezing)
• Salt

How to Make Tandoori Chicken (Step-by-step Instructions)

Prepare the Chicken

1. Clean and pat dry the chicken pieces. Make deep cuts (slits) in the chicken pieces to allow the marinade to penetrate deeply.

Prepare the First Marinade

2. In a small bowl, prepare the first marinade for tandoori chicken by mixing these ingredients.

• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 2 tablespoons lemon juice

Mix everything well to form a smooth paste and coat 500 grams of chicken pieces thoroughly with it. Then cover the bowl with plastic wrap and let it rest for 30 minutes at room temperature.

Prepare the Second Marinade (Restaurant-Style)

3. In another bowl, mix these spices together to prepare the second marinade:

• ½ cup hung curd
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala powder
• 1 teaspoon amchur powder
• ½ teaspoon crushed kasuri methi
• Optional: Add a pinch of red/orange food color if you want the classic restaurant look

Mix until smooth. Coat the chicken pieces evenly with this yogurt-based marinade. Then cover and refrigerate for at least 2 hours (or overnight for best flavor).

Optional Smoky Flavor Tip:
For an authentic smoky aroma, try the dhungar (charcoal) method:

• Heat a small piece of charcoal until red-hot.
• Place it in a small steel bowl or foil cup in the center of the marinated chicken.
• Drizzle ½ teaspoon ghee over the charcoal and immediately cover the bowl tightly.
• Let it smoke for 5–8 minutes, then remove the charcoal.

Bake the Chicken

4. To start baking the chicken, preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or foil. Arrange the marinated chicken pieces on a baking tray and drizzle 1 tablespoon of ghee or oil over them. Bake in a preheated oven at 200°C (392°F) for 35–40 minutes, flipping the pieces halfway through for even cooking.

For a more charred effect, increase the oven temperature to 450°F (230°C) for the last 5 minutes of baking.

Prepare the Garnish

5. While the chicken is baking, prepare the garnish. In a small bowl, mix together 1 small onion (sliced into rings), 2 tablespoons chopped cilantro, and juice from ½ lemon. Toss well. You can also garnish with additional chopped coriander leaves for extra freshness.

Serve the Dish

6. Once the chicken is baked, transfer it to a serving plate and allow the chicken to rest for a few minutes before serving to retain its juices. Top with the chopped coriander leaves or onion-cilantro salad and serve hot. Enjoy your delicious restaurant-style Tandoori Chicken.

3 Ways to Cook the Tandoori Chicken

Option 1: Cooking Chicken in an Oven

1. Preheat your oven to 220°C (425°F).
2. Line a baking tray with foil and grease it lightly.
3. Take the marinated chicken and carefully place it on a baking tray, making sure the pieces are not too close to each other.
4. Put the tray in the oven and let the chicken bake for about 25 to 30 minutes. Turn the pieces halfway for even cooking and continue baking until the chicken is fully cooked, tender, and slightly golden.
5. In the last 5 minutes, switch the oven to broil mode to get a charred effect.
6. Baste the chicken with butter or ghee before serving.

Option 2: Cooking Chicken on a Grill

1. Preheat the grill to medium-high heat.
2. Place the chicken pieces on the grill and cook for 20-25 minutes, flipping occasionally.
3. Baste with butter or ghee for extra flavor and moisture.

Option 3: Cooking Chicken on Stovetop

1. Heat a heavy-bottomed pan or grill pan over medium-high heat.
2. Add 1 tablespoon oil and place the chicken pieces.
3. Cover and cook for 20-25 minutes, flipping occasionally until charred and fully cooked.
4. Baste with butter in the last few minutes.

How to Add the Smoky Flavor in Chicken (Dhungar Method)

• Heat a piece of charcoal over an open flame until red hot.
• Place a small steel bowl or foil cup inside the cooked chicken tray.
• Carefully place the hot charcoal inside the bowl and pour 1 teaspoon of ghee or butter over it.
• Immediately cover the tray with a lid or foil and let it sit for 5-7 minutes to absorb the smoky aroma.

Tips for the Perfect Smoky Tandoori Chicken

• Use hung curd (thick yogurt) for a richer marinade.
• Mustard oil enhances the flavor; heat it slightly before adding it to the marinade.
• Marinating overnight gives the best taste and tenderness.
• Broiling at the end helps achieve the authentic smoky char.
• The dhungar method is the key to getting a deep, smoky flavor like restaurant-style Tandoori Chicken. Enjoy your homemade Smoky Restaurant-Style Tandoori Chicken with your favorite sides.

FAQs

Recipe Card

Smoky Restaurant-Style Tandoori Chicken

This smoky, juicy, and perfectly spiced Indian grilled chicken is marinated in traditional spices and baked in your oven, no tandoor required. Low in carbs and high in protein, Tandoori Chicken is a healthy dish ideal for lunch, dinner, or your next gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Marination Time 8 hours hrs

Total Time 9 hours hrs

Course Appetizer, Main Course

Cuisine Indian

Servings 4 people

Calories 265 kcal

Equipment

• 2 Mixing bowls
• 2 Whisk or spoon
• 1 Knife and cutting board
• 1 Oven
• 1 Parchment paper or aluminum foil
• 1 Baking tray
• 1 Grill pan or stovetop pan (optional, for alternative cooking)
• 1 Small steel bowl or foil cup (for dhungar method)
• 2 Tongs or spatula
• 1 Pastry brush (for basting)

Ingredients

  

• 500 grams chicken pieces bone-in or boneless
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 tablespoon grated garlic 4–5 cloves
• 1 tablespoon grated ginger
• 2 tablespoons fresh lemon juice
• ½ cup hung curd strained thick yogurt
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon amchur powder or lemon juice
• ½ teaspoon kasuri methi crushed dried fenugreek leaves
• Optional: Pinch of edible red or orange food color
• 1 tablespoon ghee or vegetable oil
• 1 small onion sliced into rings
• 2 tablespoons fresh cilantro chopped
• ½ lemon for squeezing

Instructions

 

• Clean and pat dry chicken. Make deep slits in chicken pieces for better marinade penetration.
• For first marinade, mix salt, red chili powder, grated garlic, ginger, and lemon juice. Rub onto chicken evenly. Let it sit for 30 minutes.
• For second marinade, mix hung curd with garlic, ginger, chili powder, cumin, garam masala, amchur, kasuri methi, and food color (optional). Coat the chicken evenly. Cover and refrigerate for at least 2 hours (or overnight).
• Heat a small charcoal piece till red-hot.
• Place in a bowl in the marinated chicken, pour ½ tsp ghee, and cover tightly. Let it sit for 5–8 minutes.
• To bake the chicken, preheat oven to 400°F (200°C). Arrange chicken on a lined tray, drizzle oil/ghee, and bake for 35–40 minutes, flipping halfway. For a charred effect, increase to 450°F (230°C) for the last 5 minutes.
• Mix sliced onion, cilantro, and lemon juice. Use for topping or serve on the side.
• Let the chicken rest before serving. Top Tandoori Chicken with garnish and enjoy it fresh.

Notes

• Cook on Grill: You can cook chicken over medium-high grill for 20–25 minutes, turning and basting with butter/ghee.
• Cook on Stovetop: Cook in grill pan over medium-high heat for 20–25 minutes, flipping and basting.
• You can use hung curd for a thick, rich marinade.
• Heat mustard oil slightly before mixing in marinade but it’s optional.
• Marinate the chicken pieces overnight for best results.
• You can also use broil mode for a perfect char.
• Dhungar method adds authentic smoky flavor.
• Note: Nutrition values are estimates for Tandoori Chicken and can vary based on the type of chicke, yogurt thickness, and whether oil/ghee is added before or after cooking.

Keyword Indian Chicken, Oven Baked Tandoori, Smoky Chicken, Tandoori Chicken, Tandoori in Oven